Hungarian Nut Crescents - cooking recipe

Ingredients

2 c. flour
1/8 tsp. salt
1 c. butter, softened
2/3 c. sour cream
1 egg yolk
1/2 tsp. vanilla
2/3 c. chopped nuts
2/3 c. sugar
1 tsp. ground cinnamon
1 egg white, beaten

Preparation

Combine flour and salt.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Blend sour cream, egg and vanilla with fork.
Gradually add to flour mixture.
Mix until well blended.
Chill for 3 to 4 hours or until firm enough to handle.
Divide dough into 3 parts.
On a lightly floured board, roll each part into a 9 to 10 inch circle about 1/8 inch thick. Cut each circle into 12 wedges.
Combine nuts, sugar and cinnamon. Sprinkle 3/4 of the mixture over the wedges.
Roll each wedge from the widest end to point.
Brush with egg white and sprinkle with remaining nut mixture.
Bake on a greased 15 x 10 x 1-inch baking sheet at 350\u00b0 for 25 minutes.